New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Belgian Tripel stuck?




Reply
 
LinkBack Thread Tools Display Modes
Old 08-18-2011, 02:16 PM   #1
sredz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Muskego, WI
Posts: 64
Liked 2 Times on 2 Posts

Default Belgian Tripel stuck?

First I have to say that this forum has been an excellent resource. This is my first post, but I’ve read and valued many, and I’ve been looking forward to becoming more active with this community. Anywho, I have a Beligian Tripel that appears to have stopped fermenting at 1.024. This was a partial mash (12lbs grain and 6lbs LME). To provide a little background, I used a big 3 quart starter with 2packs of Wyeast 3787. I aerated with an oxy stone just before pitching. I had planned to aerate again after about 12 hours so instead of placing my blow-off on the fermenter, I used a regular airlock thinking I would put the blow-off in after my second oxygenation. This was late at night, and I guess I wasn’t thinking clearly. I checked it first thing in the morning and it had blown the airlock clear off the top and a large portion of the yeast went with it. I cleaned it up and put the blow off in- it still had a vigorous fermentation, so I tried not to worry too much. I added 1lb of sugar solution as it began to slow down (after 2 days) and another 1lb the next night. Fermentation then continued for about another week and a half. After about 2.5 weeks total it cleared off and I wasn’t noticing activity, so I racked it to secondary and took the hydrometer reading….1.024. I’d like to get this down at least another 10 points if not more. So I’m debating about adding another batch of Wyeast 3787 with a small starter. Or, as an alternative, I’m brewing a 10 gallon Pale Ale this weekend that I plan to split into two 5’s. My thought was to try racking the tripel back onto one of the yeast cakes after it ferments – but I’m guessing I would want a similar yeast strain. I originally planned to use a Burton Ale yeast with one and California V with another.
I’d welcome any thoughts – it seems there’s a lot of good advice floating around this forum.



__________________
sredz is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 03:38 PM   #2
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,587
Liked 349 Times on 279 Posts
Likes Given: 18

Default

What was your OG? Once you get up over a 10% ABV or so, you often have to repitch to finish it off. Most people will recommend doing the repitch with a different, but similar, yeast strain.



__________________

Primary #1 - Cherry Wood Smoked Cranberry Cider
Primary #2 - Smoked Vidalia Onion Beer
Primary #3 - Schwartzbier
Secondary #1 - Downtown Flanders Brown
Keg #1 - EMPTY!
Keg #2 - EMPTY!
Keg #3 - EMPTY!
Bottled - NONE!

TopherM is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 05:04 PM   #3
sredz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Muskego, WI
Posts: 64
Liked 2 Times on 2 Posts

Default

OG was 1.084. My initial thought was to try re-pitching with a new strain. I may pitch a WLP500 and see how that goes.
Thanks for the input!

__________________
sredz is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2011, 05:14 PM   #4
cox8611
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Raleigh
Posts: 136
Default

I have a Tripel that i brewed last year this time and the FG was 1.020 from an OG of 1.090 and i'm sure it's eaten its way down a little bit more but trust me... even at 1.024 it'll be delicious in 6-10 months. I remember mine took a long time to work its way down to 1.020 b/c i think the yeast went dormant at the high alcohol content.

FYI: Don't even think of opening one until at least 6 months... it'll taste and smell like paint thinner. (voice of experience and lack of patience)

__________________

Primary: Black Storm Ryesing (CPA),
Bottled: Tri-fecta Tripel (8/2010), Aficiando Smoked Bourbon Brown, MurphRYE's Pale Ale
Kegged: Oatmeal Stout, Winter Wheat
R.I.P: Dr. Suess's "Green Hops and Rye" Pale Ale Murphy's Law IPA, Honey-do Hefe 2.0, Power of Pine-Sol, Rob's Brown Ale, Wolfpacker's Wheaties II
Project(s) Completed: Cooler Mash Tun (dual-braid), Kegerator, Keggle Conversion, 50' Immersion Chiller.

cox8611 is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2011, 06:09 PM   #5
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 3,947
Liked 111 Times on 107 Posts
Likes Given: 3

Default

what was your mash temp, grains, and OG? if this was a 5gal batch, that FG sounds about right.

Quote:
Originally Posted by cox8611 View Post
FYI: Don't even think of opening one until at least 6 months... it'll taste and smell like paint thinner. (voice of experience and lack of patience)
no offense, but that sounds more like a technique problem than lack of patience. keep your fermentation temps down at the start.
__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2011, 08:02 PM   #6
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,418
Liked 101 Times on 75 Posts
Likes Given: 39

Default

Quote:
Originally Posted by cox8611 View Post
I have a Tripel that i brewed last year this time and the FG was 1.020 from an OG of 1.090 and i'm sure it's eaten its way down a little bit more but trust me... even at 1.024 it'll be delicious in 6-10 months. I remember mine took a long time to work its way down to 1.020 b/c i think the yeast went dormant at the high alcohol content.

FYI: Don't even think of opening one until at least 6 months... it'll taste and smell like paint thinner. (voice of experience and lack of patience)
A tripel at 1.020 isn't really delicious. Tripels should be dry. As someone already said, if it tastes like paint thinner, then that's a technique problem you need to figure out how to fix. By pitching enough healthy yeast and controlling your fermentation temperatures, no beer should smell like paint thinner. Ever.
__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2011, 02:41 AM   #7
sredz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Muskego, WI
Posts: 64
Liked 2 Times on 2 Posts

Default

My mash temp was 150 degrees. I mashed for 90 minutes. 9lbs of Beligian Pils and 0.25 aromatic. added 6 lbs Pilsen LME last 15 minutes of boil (75 minute boil). This was a pretty big beer, OG was 1.084 before I added the 2lbs of sugar to the fermenter. Ended with a 5.25gallon batch. I'm guessing a large part of the problem was I blew out a big portion of the yeast the first night. It's done fermenting now, so if I add more yeast I'm guessing it may just drop out of solution and not do much. May just chalk this up to a lesson learned and let it go.

__________________
sredz is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2011, 02:53 AM   #8
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,320
Liked 222 Times on 199 Posts
Likes Given: 2

Default

First post said 12 lbs of grain. Last one says 9.25. Either way you got poor mash efficiency.

6 lbs of LME in 5 gallon = 1.043. That leaves 41 points per gallon (or 205 points for the grains. Using 9.25 lbs = 22 points/lb or ~ 60%. Using 12 lbs = 17 points/lb or ~ 47%. Are you sure you got your OG right?

2 lbs of sugar would take the 1.084 to 1.102. Down to 1.024 would be 77% attenuation.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 01:16 PM   #9
cox8611
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Raleigh
Posts: 136
Default

Quote:
Originally Posted by dcp27 View Post
what was your mash temp, grains, and OG? if this was a 5gal batch, that FG sounds about right.



no offense, but that sounds more like a technique problem than lack of patience. keep your fermentation temps down at the start.
[quote=pseudochef A tripel at 1.020 isn't really delicious. Tripels should be dry. As someone already said, if it tastes like paint thinner, then that's a technique problem you need to figure out how to fix. By pitching enough healthy yeast and controlling your fermentation temperatures, no beer should smell like paint thinner. Ever. [/quote]

Non taken. The temps got high and as a result got a hot solventy taste, and the FG was 1.020 (higher than desired - but the beer did well after a long aging period) moral of the story... don't dump it just put it in the fridge, forget about it, and open a long time from now. it'll be a little sweeter, but the solventy taste diminishes over time and by keeping it at fridge temps.


__________________

Primary: Black Storm Ryesing (CPA),
Bottled: Tri-fecta Tripel (8/2010), Aficiando Smoked Bourbon Brown, MurphRYE's Pale Ale
Kegged: Oatmeal Stout, Winter Wheat
R.I.P: Dr. Suess's "Green Hops and Rye" Pale Ale Murphy's Law IPA, Honey-do Hefe 2.0, Power of Pine-Sol, Rob's Brown Ale, Wolfpacker's Wheaties II
Project(s) Completed: Cooler Mash Tun (dual-braid), Kegerator, Keggle Conversion, 50' Immersion Chiller.

cox8611 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Which yeast for a belgian tripel? rerobb Fermentation & Yeast 19 04-17-2012 01:09 AM
Belgian Tripel Trouble Markonthebus Fermentation & Yeast 2 12-26-2011 06:08 PM
belgian tripel fermenting milehighsuds Fermentation & Yeast 12 05-10-2011 02:05 PM
Please advise on my Belgian tripel NHAnimator Fermentation & Yeast 4 04-12-2011 12:06 PM
Are two Wyeast for Belgian Tripel velorider11 Fermentation & Yeast 4 11-17-2010 04:06 PM